Birthday cake

Anniversary Cake with Vanilla Cream and Caramelized Fruits

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10

Required ingredients:

For the sponge:
- 6 eggs (separate egg whites from yolks)
- 200 g sugar
- 150 g butter (melted and cooled)
- 200 g flour
- 1 packet of baking powder
- 1 pinch of salt
- 1 teaspoon of vanilla extract

For the vanilla cream:
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 vanilla pod or 1 teaspoon of vanilla extract
- 100 g butter (at room temperature)

For the caramelized fruits:
- 3 pears (or apples, if you prefer)
- 100 g sugar
- 50 g butter
- 1 teaspoon of lemon juice

For serving:
- Fresh mint leaves (optional)
- Cocoa or powdered sugar for decoration (optional)

Preparing the sponge:

1. Start by preheating the oven to 180°C. Prepare a 24 cm diameter cake pan by greasing it with butter and lining it with baking paper.

2. In a large bowl, beat the egg yolks with the sugar until you get a creamy and light-colored mixture. Add the melted and cooled butter, then mix well.

3. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for achieving a fluffy sponge, so ensure the bowl is clean and dry.

4. Gradually fold the flour mixed with baking powder into the egg yolk mixture, gently mixing with a spatula. Then, add the beaten egg whites, integrating them with delicate up-and-down motions.

5. Pour the mixture into the prepared pan and bake for 25-30 minutes or until a knife inserted in the center comes out clean. Allow the sponge to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the vanilla cream:

1. In a saucepan, bring the milk to a boil, along with the split vanilla pod (or extract). Meanwhile, in a bowl, beat the egg yolks with the sugar and cornstarch until you obtain a homogeneous mixture.

2. When the milk starts to boil, gradually pour in the egg yolk mixture, constantly stirring to avoid curdling the eggs. Cook over low heat, stirring continuously, until the cream thickens.

3. Remove the saucepan from heat and let the cream cool slightly. Add the butter and mix until it becomes a smooth and glossy cream.

Preparing the caramelized fruits:

1. Peel the pears, slice them thinly, and drizzle with lemon juice to prevent oxidation.

2. In a skillet, melt the sugar over medium heat, stirring constantly until it becomes caramel. Add the butter and mix until completely dissolved.

3. Add the pear slices to the skillet and cook until soft and caramelized, about 5-7 minutes. Remove from heat and let cool.

Assembling the cake:

1. Cut the sponge into two or three layers, depending on your preference. Place the first layer of sponge on a platter, add a generous portion of vanilla cream, and some of the caramelized pears.

2. Continue to alternate layers of sponge, cream, and fruits, culminating with a layer of cream on top. Decorate with the remaining pears and, if desired, sprinkle with cocoa or powdered sugar. Add mint leaves for a fresh touch.

3. Allow the cake to rest in the refrigerator for 1-2 hours before serving to let the flavors combine.

Enjoy this anniversary cake, a perfect combination of textures and flavors, ideal for any celebration! You can also experiment with other fruits, such as peaches or apricots, or replace the vanilla cream with chocolate cream for a decadent version. This simple yet elegant recipe is sure to impress everyone!